Ingredients
Scale
- 1 pound beef stew meat, sliced into thin pieces
- 8 oz fresh or dried noodles
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tsp ground black pepper
- 2 green onions, chopped
- Fresh cilantro and chili slices for garnish
Instructions
- In a large pot, heat some oil over medium heat. Sear the beef slices until browned, then set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add carrots, celery, beef broth, soy sauce, fish sauce, and black pepper. Bring to a boil.
- Reduce heat, add the beef back into the broth, cover, and simmer for 45 minutes until beef is tender.
- Cook noodles separately according to package instructions. Drain and set aside.
- Divide noodles into bowls, ladle hot broth and beef over the noodles.
- Garnish with chopped green onions, cilantro, and chili slices. Serve hot.
Notes
- Adjust soy sauce and fish sauce to taste for saltiness.
- Add vegetables like bok choy or mushrooms for variation.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg